Savory sweet potato breakfast boats are a quick, easy, and super tasty, this is a satisfying and filling recipe good for breakfast, lunch, AND dinner!
recipe originally published August 13, 2017
Savory Sweet Potato Breakfast Boats
It is no secret that I love Love LOVE quick and easy bowl recipes. Many of our summer dinners consist of some sort of salad greens + bean + grain + veggies concoction, always with lots of tasty flavors and textures.
These Savory Sweet Potato Breakfast Boats fit that description, with one extra benefit - they come with their own edible bowl! The toppings here totally remind me of what I often throw together for a quick lunch or easy dinner - all the essential proteins, nutrients, flavors and fats.
Bright colors, great flavors, layered textures:
With just a 20 minute prep time, these sweet potato boats are even possible on a busy weekday morning - especially if you are one who does bulk meal prepping? You can have these ready in even less than 20, I bet.
For a snack, I could do exactly that photo above - a warmed sweet potato half with avocado. Okay, I did do just that. and it was hand held - woo hoo!
From the Frugal Vegan cookbook: Sweet potatoes are a delicious and versatile yet often overlooked breakfast food. They can stand in for toast when sliced thin, cooked on a cast iron skillet and topped with avocado, and they offer a healthier way to do hash browns.
Here, we make them into boats we can fill with our favorite toppings. We went with a Southwest theme for this recipe, but you can really use anything you have in your pantry or fridge. Chickpeas, broccoli, bell pepper, spinach - get creative!
so much flavor - dig in!
Savory Sweet Potato Breakfast Boats recipe shared with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.
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- Using a fork, poke holes all around the sweet potato. Place it on a paper towel or microwave safe plate and microwave [on high] for 8 to 10 minutes, or until cooked through.
- Cut the sweet potato in half lengthwise, and then, with the fleshy parts facing up, cut a slit lengthwise down the middle of each half. Use a couple of forks to split open the sweet potato halves so you're left with little pockets.
- In a small bowl, mash the avocado with the cumin and cayenne. Then, fill each sweet potato boat with the avocado, followed by the black beans, corn, and salsa. Season with salt and pepper to taste.
dairy, egg, soy, oil, nut, and gluten free, vegan
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Serving Size:1 boat
Amount Per Serving: Calories: 222Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 284mgCarbohydrates: 29gFiber: 10gSugar: 7gProtein: 7g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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